"faking" Marris otter - Page 2

amcclai7 · 02-08-2012, 02:49 AM

Quote:

Originally Posted by sudsmcgee

I think this would be an awesome experiment to figure out. Has anyone done a smash MO/2-Row comparison?

I was looking around for a simliar thread to this one and found somebody who said they were going to do that, but I don't think any results where posted.

btw, I found a similar thread to this in which someone suggests using victory as opposed to munich for MO imitation as about 5-10% of the bill. http://www.homebrewtalk.com/f12/domestic-2-row-munich-synthetic-marris-otter-180632/

**GuldTuborg** · 02-08-2012, 02:55 AM

Can you get a pale ale malt (usually kilned darker than a malster's pale malt)? a US "pale ale" malt will get you closer, anyway. It won't be the same, but it's a step in the right direction. Victory, biscuit, or amber in small quantities, as stated, might work.

**Dog House Brew** · 02-08-2012, 02:59 AM

Quote:

Originally Posted by sudsmcgee

Thanks. Any idea on percentages?

4.5% Victory If I didn't have Victory I would use a 50/50 blend of Munich and Vienna. I think the smash comparison is an idea I would like to see.

amcclai7 · 02-08-2012, 03:02 AM

Quote:

Originally Posted by Dog House Brew

4.5% Victory If I didn't have Victory I would use a 50/50 blend of Munich and Vienna. I think the smash comparison is an idea I would like to see.

4.5% is an awfully specific number. Did you some kind of software to come up with that number? Thanks for the input.

amcclai7 · 02-08-2012, 03:05 AM

Quote:

Originally Posted by GuldTuborg

Can you get a pale ale malt (usually kilned darker than a malster's pale malt)? a US "pale ale" malt will get you closer, anyway. It won't be the same, but it's a step in the right direction. Victory, biscuit, or amber in small quantities, as stated, might work.

This maybe a crazy idea, but couldn't you turn regular 2-row into pale ale malt by toasting it in the oven for a very short time? I have a friend who makes his own crystal malt by baking 2-row at 350 for 13min.

**GuldTuborg** · 02-08-2012, 03:13 AM

You could try toasting some malt. Maybe a pound of very light amber (350F for 20 minutes or so) in the grainbill would help. I've never tried it, but it would be worth experimenting with, I'd imagine.

**Dog House Brew** · 02-08-2012, 03:20 AM

Quote:

Originally Posted by amcclai7

4.5% is an awfully specific number. Did you some kind of software to come up with that number? Thanks for the input.

Yes and added Victory until the color matched that of the same amount of MO. I used the information off my bag of Castle MO.

12lb 2-Row
9.9 oz of Victory

color 5.8 in my system

**Franc103** · 02-08-2012, 03:25 AM

I go for one ounce biscuit for every 10 gravity points. A 1.050 bitter gets five ounces.

Works great for me!

stevedasleeve · 02-08-2012, 09:03 PM

I'd start with 5% victory and 3% Munich.